Best Ever Vegan Cornbread

This vegan butter is the star of this most delicious cornbread! Pairs perfectly with a bowl chili!

On this most frigid Wednesday, I thought it was more than fitting to make a big pot of chili. And what makes a bowl of chili even better? A good piece of cornbread! Cornbread is probably my most favorite thing to eat with chili. Now since this month is #NationalVeganMonth, I made this cornbread without any dairy or eggs. For the butter, I used Miyokos Kitchen’s Vegan Cultured Butter. It’s about the closest to traditional butter you will find. The ingredients of this vegan butter include Organic Coconut Oil, Filtered Water, Organic Sunflower Oil, and Organic Cashews. It tastes great and works perfectly for all of your baking needs. Miyoko’s is hands down the best vegan butter I’ve had.

Best Ever Vegan Cornbread


  • 6 Tablespoons Miyoko’s Kitchen Cultured Vegan Butter (melted)
  • 1 1/2 cups yellow cornmeal
  • 1 cup bread flour or all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 6 Tablespoons unsweetened applesauce
  • 2 1/2 Tablespoons sugar
  • 1 1/4 teaspoons sea salt
  • 1 1/8 cup non-dairy milk ( I used Califia Farms Probiotic Dairy Free Unsweetened Yogurt)
  • 1 alternative egg substitute ( I used The Neat Egg)
  • 2 tbsp coconut oil


1. Preheat oven 360 degrees.

2. Place 9 inch cast iron skillet in oven to warm.

3. Combine cornmeal, flour, baking powder, sugar, sea salt in large bowl.

4. Combine Miyoko’s Kitchen Cultured Vegan Butter, non-dairy milk or yogurt, applesauce, and alternative egg substitute in a medium bowl.

5. Add wet ingredients to dry ingredients. Mix.

6. Remove cast iron skillet from oven. Add coconut oil to skillet. Once the oil is melted to liquid form, add cornbread mix to skillet.

7. Place in oven and bake 25-30 minutes.

To find out more about Miyoko’s Kitchen and their products, visit


Very Vegan Basil-Cilantro Pesto with Follow Your Heart Dairy-Free Parmesan Style Shredded Cheese

Don’t you just love when you have a taste for something and you have all the ingredients to make it in your kitchen? That is winning at its best! Well, today I had a taste for some pesto! I have this beautiful basil plant that has grown quite a bit, so I took a bunch leaves from it. They smelled wonderful! I didn’t have as much basil as I hoped so I used a handful of cilantro as well. If you’re not a fan of cilantro, just use double the amount of basil. Either way is tasty.

Parmesan Style Shredded Cheese Alternative Follow Your Heart

I also had some Follow Your Heart Dairy Free Parmesan Style Shredded Cheese Alternative that had been dying to use. They were really good and tasted very similar to traditional Parmesan cheese. I was very pleased. These shreds were the perfect addition to this pesto.

I gathered the rest of my ingredients; olive oil, walnuts, garlic, and salt. What I love about this recipe is that you can just throw all of the ingredients into the blender or food processor; blend and you’re done! That’s it! Who’s ready to make pesto?

Very Vegan Basil-Cilantro Pesto

1 cup fresh basil

1 cup fresh cilantro (Use another cup of basil if you’re not a cilantro fan.)

1 cup olive oil

1 cup walnuts

1/2 cup Follow Your Heart Parmesan Style Shredded Cheese Alternative

3 garlic cloves (peeled)

1 tsp salt (additional salt and pepper to taste)

Combine all the ingredients in a blender or food processor; blend until smooth.

Check other vegan cheese alternatives from Follow Your Heart by visiting


* I was given Follow Your Heart Parmesan Style Shredded Cheese Alternative in exchange for my honest opinion. All thoughts and opinions are that of my own.

20+ Reasons Why You should Be Cooking With Malaysian Sustainable Palm Oil

Anyone who knows me, knows that my go-to cooking oils are olive oil and coconut oil. I’ve also experimented with walnut, avocado, and pecan oil. I have been invited by Moms Meet to review Malaysian Sustainable Palm Oil. An oil that I had yet to try. Upon research, I surprisingly found out that palm oil is estimated to be in half of our packaged foods. Wow! I had to learn more. Here’s what I found out.

Where Does Palm Oil Come From?

Palm Oil comes from a fruit produced from a special species of palm tree grown in tropical climates around the world. Huge bunches of these fruitlets are handpicked and processed in a similar way used for olive oil production. Palm oil is released when these fruitlets are squeezed.

Sustainable & Environment-Friendly

35% of the world’s palm oil is produced in Malaysia. Malaysia was the first country to produce sustainable oil. They have strengthened its sustainability commitment with its nationwide Malaysian Sustainable Palm Oil (MSPO) certification program. Malaysia strives to bring to light issues in the palm oil industry, including deforestation and workers’ rights. In Malaysia, oil palm is exclusively planted on designated legal agriculture land. 40% of Malaysian oil palm planted lands are tended by family farmers. The productive lifespan of oil palm ranges between 25-30 years, making it more environmentally efficient compared to annual oilseed crops.

10 Reasons to Switch Your Cooking Oil to Malaysian Palm Oil

  • Non GMO
  • Stable at high temperatures.
  • Resistant to oxidation.
  • Retains the flavor of the food.
  • Less oil absorption in food.
  • Balanced fatty acid content.
  • Long shelf life.
  • Nutritionally balanced.
  • 100% trans-fat free.
  • Produces less volatile compounds.

10 Reasons Why Palm Oil is Nutritionally Good For You

  • Cholesterol free.
  • Balanced fatty acid profile.
  • Free of trans fats.
  • Helps raise beneficial HDL-cholesterol.
  • Easily digested and an excellent source of energy.
  • Sufficient source of essential linoleic acid.
  • Neutral effect on blood cholesterol.
  • Antioxidants in palm oil have anti-cancer properties.
  • Rich source of carotenoids.
  • Antioxidants in palm oil shows potential to help prevent strokes.

After learning about all of these amazing benefits of using Malaysian Palm Oil, I was very excited to try it out! My Mom’s Meet blogger kit included a bottle of Malaysian Palm Oil, popcorn, and a beautiful cookbook entitled, Back to Basics.

I was excited to also get a recipe on how to make popcorn the Malaysian way! Because palm oil can stand up to high heat without breaking down into risky aldehydes, it makes it the perfect oil for making popcorn. Palm oil’s smoke is 455 degrees Fahrenheit, while coconut oil begins degrading at 350 degrees and olive oil at 350 degrees. Now who’s ready for some Malaysian-style Popcorn?? Mines was delicious! I’ve included the recipe so you can check it out!

For the best popcorn ever, you’ll need:

A large capacity pot (6 quarts)

3 Tbsp Malaysian sustainable palm oil

1/2 cup popcorn kernels



1. Add the oil to the pan, along with 3 kernels. Cover and heat over medium high heat until kernels pop. Then remove the pot from heat, remove the popped corn and add the remaining kernels.

2. Cover the pan, give it a shake and let it sit off the heat for 30 seconds to 3 minutes.

3. Put the pot back on the stove over medium-high heat with the lid slightly askew so steam can escape. Give the pot a few shakes. Once popping begins, the corn will pop very quickly.

4. When the popping has slowed down, immediately pour into a large bowl. Toss with your favorite seasonings and serve.

Happy Popping!

For more information Malaysian Palm Oil visit

I received this product for free from Moms Meet ( to use and post my honest opinions. Compensation for this post was provided.

Quick Lunch: Vegan Tacos

You ever just don’t feel like cooking but you are so hungry you really don’t have a choice because nobody’s going to cook for you because let’s just be honest, you’re grown. Here I go adulting again. Well I’ve been on a semi vegan, gluten-free, dairy-free diet. Trying to get this body bikini ready! It’s been going pretty well. I’ve teetered once or twice, but I told myself this is not going to be strict. That way I don’t stress myself out. As I look in fridge, there were many options. I pulled out some spinach, mushrooms, tofu, and some corn tortillas. Looks like it’s going to be some sort of taco!

I started by draining and drying the tofu. Next I cut the tofu in cubes and tossed them in a mixture of seasoning and corn starch. In a skillet, I heated up some coconut oil. Once hot, I put the tofu cubes in the oil, and let them cook until golden brown. While the batches of tofu were cooking, I sautéed the spinach and mushrooms together with a little olive oil and sea salt. At the last minute, I decided it need some beets on to. I grabbed a beet, peeled and julienned it. Then I added a bit of apple cider vinegar, salt, and pepper to it. Next I warmed up my corn tortillas and was ready to build this taco. Today’s throw together lunch was amazing! The flavors worked so well together and it’s quite pretty to look at too! I’m definitely making it again! What’s your go to quick lunch meal?

Celebrate National Pizza Day with ALLORA’s Chef Chris Maher’s Carbonara Recipe

Today is a most delicious day! A day loved by all. Well, at least by me! This day celebrates my most favorite food to eat. It’s National Pizza Day!! Yayyyy! I could eat pizza everyday. I’ve had some pretty amazing pizzas in my lifetime but I personally love making pizzas myself. It’s fairly easy to prepare and you’ll definitely pat yourself on the back when it’s all done.

ALLORA’s Executive Chef Chris Maher, was kind enough to share the recipe to one of ALLORA’s signature pizzas, the Carbonara. This mouthwatering pizza is made with pancetta, cracked pepper, mozzarella, Percorino Romano and farm eggs. Sounds amazing right?!? Well make you grocery list and head to the store. Tonight is pizza night!

“I’ve been making pizza, in one form or another, for more than half my life. I’m fascinated by the seemingly endless possibilities. The pizza itself, acts as a vehicle for us to really create something special.” – Executive Chef Chris Maher

ALLORA- Atlanta,Georgia
Photo by Heidi Geldhauser



(Yields 4 Pizzas)



For the dough

4 cups “00” flour (if unavailable, all-purpose flour will work)

2 tsp sea salt

1.5 tsp instant dry yeast

1.5 cups water, room temperature

For the sauce

1 pint heavy cream

½ cup grated pecorino romano

1.5 Tbsp cracked black pepper

Kosher salt to taste

For the pizza

12oz fresh mozzarella

1/2lb pancetta, sliced thin

4 fresh farm eggs, room temperature


• Combine flour, salt, and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Mix to combine.

• Add water and mix to combine. Then, knead dough on low speed for 10 minutes. The mixture should come together into a unified mass that barely sticks to the bottom of the bowl.

• Cover bowl tightly with plastic wrap and refrigerate for at least 8 hours. It can be refrigerated for up to 72 hours.

• When ready to make pizza, transfer dough to a floured work surface. Divide dough into four even sections.

• Coat four small containers or bowls with nonstick cooking spray or olive oil.

• With floured hands, form each section into a ball. Place one dough ball into each coated container or bowl. Lightly spray the top of each dough ball with nonstick cooking spray or coat with olive oil.

• Cover each container or bowl tightly with plastic wrap, and let rise at room temperature for 2 hours. Each dough ball should double in volume.

• To make the Sauce, simply mix all ingredients together.

• Heat a pizza stone in the oven at 450° F

Assemble the Pizzas:

• On a well-floured surface, stretch out each ball into a 10-inch circle. Use a floured rolling pin if you need it. Don’t worry about the dough being a perfect circle!

• Place one dough ball onto a lightly-floured pizza peel, shake gently to ensure that the dough is not sticking.

• Spread about 1/4 of the sauce over the dough, leaving about a 1/2-inch edge unsauced.

• Top the sauce with a quarter of the mozzarella slices, and prosciutto. Crack an egg right in the center of the pizza.

• Transfer pizza from peel to the hot stone and bake about 5 to 7 minutes, until cheese is bubbly and crust is charred in places.

• Remove from the oven and top with fresh cracked pepper.

• Slice and enjoy!

ALLORA is located in the TWELVE Hotel Midtown at 361 17th Street NW, Atlanta, Georgia 30363. For more information call 404.961.7370 or visit Stay connected online via Twitter and Instagram @alloraatl and on Facebook at

5 Brilliant Ways to Use Maple Syrup

Maple Syrup is such a wonderful thing. It’s delicious in every way. Did you know maple syrup has some pretty amazing health benefits as well? It contains numerous antioxidants, fights anti-inflammatory disease, and is a healthier alternative to sugar and artificial sweeteners. Oh yeah! Let’s just pour a little more maple syrup on our pancakes! But why should pancakes get all the fun?? Go to the store and pick up a bottle of maple syrup, then check out the delicious maple syrup featured recipes below.

For these recipes the awesome folks at Baird Farm sent me a bottle of Maple Syrup to use. This Vermont farm has been maple sugaring for four generations.
“Every spring [they] boil down sap from thousands of maple trees which grow on the mountains above [their] sugarhouse. The result, amazing pure maple syrup for all to enjoy. For more information about Blaird Farm and how to purchase a bottle of maple syrup, visit

1. Put it on bacon. I mean let’s just start this list off right!

The Queen’s Maple Bacon

Preheat 350

10 slices thick turkey bacon

1/2 cup Maple Syrup

1/4 cup brown sugar

1/2 tsp cayenne pepper

1/2 tsp cracked pepper

Spray cast iron skillet with non-stick spray.

Combine maple syrup, brown sugar, cayenne pepper, and cracked pepper in a bowl.

Place bacon strips into mix and let set for 5 minutes.

Take bacon out on at a time allowing the excess goodness to drop off.

Place each one in skillet.

Bake for 20 minutes or until bacon is crisp.

When done, allow bacon to cool.

2. Add it to a cocktail. Maple Syrup is wonderful in a Old Fashioned. I think I need to make one right now.

Maple Old Fashioned

Makes 1

1 tsp maple syrup

2 oz bourbon

2 dashes of Angostura bitters

Orange peel for garnish

Mix maple syrup, bourbon, and bitters in a glass.

Add large ice cube and garnish with orange peel.

3. Add it to your coffee. Ever had a Maple Latte? Devine!

Maple Latte

Make 1

1 cup fresh brewed espresso

1 tbsp maple syrup

Add maple syrup to cup of espresso.

Spoon in steamed milk.

4. A Maple Apple Galette will give you your entire life. Run to the store and get a bag of apples right now!

Apple Maple Gallete

4 servings

Preheat 375

1 ready made rolled pie crust

5 medium apples

1 tbsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1 tbsp flour

1/4 cup chopped pecans

1/4 cup maple syrup

2 tbsp butter

Juice of a half lemon

Peel, core, and slice apples into 1/4 inch pieces and drizzle with lemon juice.

Combine cinnamon, nutmeg, ginger, and flour in a large bowl.

Toss apples in spice mixture.

Roll out pie crust.

Arrange apples in a circle in the center of the pie crust. Fill center with a few chopped up apples.

Sprinkle apples with pecans and pour maple syrup even over apples.

Fold edge of crust over apples, rotating to overlap crust onto itself.

Brush crust with melted butter.

Bake for 25 minutes or until crust is golden brown.

5. Why not chop up The Queen’s Bacon and add it to more delicious maple syrup, then pour it over a bowl of freshly popped popcorn? I vote yes! Let do it!

Maple Bacon Popcorn

5 cups popped popcorn

1/2 cup Queen’s Bacon, chopped (recipe above)

2 tbsp unsalted butter

2 tbsp maple syrup

Salt and pepper to taste

Put popcorn into a bowl.

Combine maple syrup and butter in a glass bowl and microwave until butter melts.

Add bacon to mixture and drizzle over popcorn.

Add salt and pepper to taste.

Thanks Baird Farm for the Maple Syrup! Happy Maple Syrup Day!

*I was given maple syrup complimentary. As always, all opinions are that of my own.

Fall Cocktails: Autumn Sparkler with Purity Vodka 

We’re a few weeks into Fall and soon the cooler temperatures will be rolling in. With the color changing of the leaves, fall is the most beautiful season. It’s also the best time to go apple picking. The best apple ciders are found right at the apple orchards. On my last visit to Erie Apple Orchards, I picked up a half bushel of a variety of apples and a gallon of apple cider. Now apple cider is amazing on its own, but it’s also tasty with a bit of spirits added to it. I’ve been experimenting with different flavors and have come up with a pretty tasty cocktail. It’s definitely fall in a glass. 

For this cocktail, I’m using Purity Vodka. On its own, it’s very tasty.  Purity Vodka is the ultimate vodka, being named 2016’s Vodka of the Year. “Purity Vodka is made exclusively from natural ingredients including the very finest organic winter wheat and malted barley and is certified organic in Europe and the US.” This Vodka was amazing with practically every flavor combination I tested it with because of how clean and smooth it is. Vodka is pretty awesome with the flavors of fall. Try my fall inspired cocktail below! What fall cocktails have you been enjoying this season?

Autumn Sparkler

2 oz Purity Vodka

2 oz Pumpkin Spice Juice (R.W. Knudsen)

1 oz apple cider

Juice of 1/4 lemon

Ginger Beer

Combine ingredients in a chilled glass and top with ginger beer.
Sip & Enjoy Responsibly! 

* I recieved compensation for my review and use of Purity Vodka. As always, all opinions are that of my own.